Description
A vibrant sauté of zucchini and smoky poblano peppers, enhanced with garlic and olive oil, perfect for quick weeknight dinners.
Ingredients
Scale
- 2 tsp olive oil
- 1 red onion, sliced thin
- 1 poblano pepper, seeded and sliced thin
- 1 garlic clove, minced
- 2 zucchini, chopped
- 2 tbsp water
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium-high heat in a large skillet until shimmering but not smoking.
- Add the sliced red onion and poblano pepper; sauté for 6-8 minutes until tender and caramelized.
- Incorporate the minced garlic and cook for another minute until fragrant.
- Add the chopped zucchini and water, cover, and steam for 3-4 minutes until zucchini are tender-crisp.
- Season with salt and pepper, stir to combine, and serve warm.
Notes
Great customizable dish; feel free to add your favorite spices or vegetables. Store leftovers for up to 3 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg